Wednesday, March 9, 2011

Creamy and Cheesy Chicken Burritos

This is an old recipe I found on and it has become a staple in our house. This is my kind of comfort food, cheesy and spicy! I always add a jalapeno for added kick, but you can easily leave it out if you prefer a milder dish.

  • 10 fajita size whole wheat tortillas (you could substitute with corn or white flour tortillas if you prefer)
  • 1 lb uncooked boneless, skinless chicken breast (I boil mine and then shred the chicken)
  • 1/2 cup fat-free chicken broth
  • 1 tbsp flour 
  • 1/4 cup cilantro chopped
  • 1 can Rotel Tomatoes
  • 1/2 teaspoon cumin
  • 4 tablespoons light margarine
  • 1 cup shredded 2% Mexican blend cheese
  • 1 can cream of chicken soup (I use Campbell's Healthy Request Cream of Chicken)

  1. Preheat oven to 450 degrees.
  2. Dice cooked chicken into 1/2" pieces (I shred mine)
  3. Mix chicken, Rotel, cilantro, and cumin in bowl.
  4. Melt margarine in saucepan and mix in four until dissolved. Add chicken broth and soup. Bring to simmer and cook for 2 minutes. Remove from heat.
  5. Spray 9x11 casserole dish with cooking spray. Spoon 1/4 cup soup mixture into bottom of casserole dish.
  6. Wrap chicken mixture in tortillas and lay in casserole dish. 
  7. cover with remaining soup mixture and sprinkle with cheese. 
  8. Back for 20 minutes.

Nutritional Information:
Since this is an old recipe, so I don't have much nutritional information. Serving size is 2 burritos at 8 POINTS (not points+)


  1. I cannot count how many times I've made this! So delicious and a staple in our house too. :)

  2. I made this last night, so good!